Quick lemon paste
Borrowed and adjusted slightly from Ottolenghi and i use this with Aubergine salad, but also to add salty/preserved lemon paste to chicken. It will keep in your fridge for at least a month.
Method
- 1
Step 1
Combine the ingredients in a small saucepan and cook on medium heat until salt is dissolved.
- 2
Step 2
Cover pot and lower to medium-low heat. Cook until lemon rinds looks glassy (10-15 minutes)
- 3
Step 3
Set aside to cool slightly, then transfer to a food processor and blitz until smooth paste.
- 4
Step 4
Transfer to a jam glass and add a thin layer of oil on top to preserve. Please in the Fridge.
Good to know
This fits perfect for the aubergine salad, but also can be added to pasta sauce, for a salad dressing , tangines etc. It is best within 2-3 weeks, but i have kept for 5 and it is still good- if you are using a really airtight glass.
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